Bistro Salad
6 cups torn Boston lettuce
6 slices bacon, cooked & crumbled
½ cup thinly sliced red onions
4 hard-cooked eggs, chopped
½ pound fresh green beans, trimmed and blanched
1 cup croutons
1/3 cup balsamic vinaigrette dressing
Blanch beans by adding to a large pot of boiling water for 3 minutes. Drain and immediately plunge beans into bowl of ice water. Cool completely, drain, and pat dry. Cover large serving platter with lettuce. Arrange bacon, onions, eggs, beans and croutons in rows over lettuce; drizzle with dressing.
